Customer Service Food

COVER LETTER

To,

The Human Resources Department &

Food and Beverage Production Department

From

Solai ponram,

APPLICATION FOR THE POST OF sr.chef de partie

DEAR SIR/ MADAM:

I am very keen to apply for the above position. My plans for a career in F&B production have always included a period of time in the kitchen. I feel confident that I would be competent at the job. At the same time, I would like to learn more about the hotel systems and procedures. I have a proven track record in almost all of the competencies you're seeking, here are a few highlights:

I have been awarded the Food production from food craft institute at Thuvakudi,Tiruchirapalli Tamilnadu.,India. And also BscHotel Management & Catering Technology from Annamalai university India.

In addition to my extensive Hotel experience, I have strong communication, customer service, and administrative skills. My broad background makes me an excellent candidate for this position.

My long term experience in the cruise ship industry with carnival cruise line,Miami florida united state of America. And Dosas b leaf All has taught me how to meet and exceed each customer's expectations with service that provides. I have assisted all types of customers in all types of Situations.

I would enjoy an opportunity to talk with you or someone in your organization to see where my skill set would be of the greatest benefit to the company.

Thanks With,

Culinary Regards,

Solai ponram E-mail: acs1e3@r.postjobfree.com

Chef de partie

Tribe road kitchen

Mobile; +1-441-***-****

CURRICULAM VITAE

OBJECTIVE

To become a technically and conceptually skilled person to satisfy the needs of the Management and the Guest With best possible service.

PERSONAL DETAIL

Name : solai

Father Name : ponram

Date of Birth : 31/05/1975

Marital Status : Married

Sex : Male

Nationality : Indian

E-mail : acs1e3@r.postjobfree.com

Passport No : j4950011

Mobile No : +1-441-***-****,Bermuda

Skype ID : solai ponram

PERMANENT ADDRESS

92/131,south street,

kodangipatti, 625547

Theni-D.t Tamilnadu, India.

EDUCATIONAL QUALIFICATIONS

Bsc hotel management, & Catering Technology 3years from Annamalai university chidhambram which is approved by All India Council of Education at Tamilnadu, India.

Higher Secondary With 75%marks at Carmel Hr.Sec. School, Nagercoil, India.

HACCP TRAINING

Done with carnival cruise line

EMERGENCY FIRST RESPONSE

Done with carnival cruise line

LANGUAGES KNOWN

English,

Tamil,

TRAINER EXPERIENCE

I am a cook trainee and specialty kitchen chef in Taj airport catering Chennai, India. Absolute Group of Hotels India. Still Now

Doing kitchen Menu planning and Menu development for DOSAS B LEAF RESTATURANT IN Chennai, India.

Giving training for the KITCHEN staff in DOSAS B LEAF like (monitoring the quality of food, presentation and other service standards like hygiene, speed of service. Managing the workforce in the kitchen, and developing their skills as well as knowledge of products, equipment, hygiene, changes in menu, events planned and so on.)

Resume experience

SOLAI PONRAM

11, 4th ave Cavendish Heights,

Devonshire,

HAMILTON

Bermuda-HM20

Cell;+1-441-***-****

e.mail; acs1e3@r.postjobfree.com

Objective

Experienced cook actively seeking a position in the culinary field that will offer me the opportunity to continue to learn and develop my skills and help me realize my ultimate goal of becoming a master chef.

Qualifications Summary

Fifteen years of professional experience in customer service.

Extensive knowledge in all areas of kitchen,restaurant and hotel operations.

Experienced in planning break fast,lunch dinner menu.

Exceptional ability to lead and train staff and organize and coordinate activities.

Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods.

Strong ability to use standard food preparation utensils such as knives, spoons, tongs and whips

Education

1.Doing Bsc hotelmangement final year

Annamalai university-2008 to present

3.Culinary certificate course in food production

Food craft institute Thuvakudi 1995-96

Work Experience

Chef DE PARTIE ; 2013-November to until now

Tribe road kitchen ltd,

87,Reid street,

Hamilton,

Bermuda.

Hm12

Duties and responsibility

To make break fast and lunch like pancakes, Bake bacon, different types of waffles,turkey sandwich, various pizza,dixi chicken wakey toast, Dosa,wraps, Burger,steak,Indian food and soup,Mexican food etc.

Hot food chef December -2010 –2013 –crow lane bakery ltd Bermuda

Prepare all shops menu items:Variety of sandwiches, wraps, salads, pasta, pies,Cornish pasty,rice roti curry sauce and gravy etc

Responsible for inventory and order control.

Create, plan and cook all daily specials.

Train and manage the kitchen staff.

Created a custom designed menu for private clients and for special occasions and implemented a catering system.

Prepared marketing and promotional materials.

Head chef: October. 2007 - 2010, Dosas on b leaf Chennai - India

Prepare all restaurant menu items: variety of Dosas, Thali box,sandwiches, wraps, salads, pasta, pizza, etc.

Responsible for inventory and order control.

Create, plan and cook all daily specials.

Train and manage cafe and kitchen staff.

Created a custom designed menu for private clients and for special occasions and implemented a catering system.

Prepared marketing and promotional materials.

Chef de partie : November 1998-2007 carnival cruise line Miami-USA

Responsibilities included:, prepping roast, sauce, meats, fish and vegetables, and baking desserts.

Special skills gained: Gourmet cooking, healthy and nutritional cooking, cooking basic and convenience foods, baking with and without mixes, preparing soups, sauces and stocks, meat cutting, and butchery.

Helped develop menus, maintain food inventory, and prep for large scale cooking.

Cook- December 1997-1998 Taj airport catering, Chennai, India.

To make food for flight catering and restaurant etc

Kitchen trainee;-Augest 1996-1997 The residency hotel ltd Coimbatore India

To learn Indian sweet iteams and Indian section continental section etc.

*References available upon request

CURRENT RESPONSIBILITIES

Managing the daily kitchen operation with the coordination with both resorts outlet chef & restaurant manager for the ala carte, special dinners and so on and improving processes to increase speed and efficiency in food preparation.

Assists Executive chefs with food preparation.

Assist with the enforcement of health standards(HACCP),

Assists with the Executive chef in dealing with hitches within the kitchen

Preparing budgets and ordering supplies for food making,

Preparing Duty rosters in kitchen, assigning tasks and reviewing their completion, according to set standards,

Given training for staff knowledge product.

Oversees creativity and prepares all desserts required for all restaurants, banquets, specialty orders and to-go orders.

Set up, maintain, and break down station according to restaurant guidelines

Taste all products produced to assess quality

Notifies Sous Chef and /or Executive Chef of all product shortages and equipment maintenance issues.

Prepares and serves items in accordance with established portion and presentation standards.

Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.

Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.

Use food preparation equipment according to manufacturer’s instructions.

Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.

Maintains a professional appearance at all times.

Report to work as scheduled, in uniform, and ready to be in position.

Maintain a professional relationship with all coworkers.

Ensure that guest have a positive and memorable experience.

KNOWLEDGE, SKILLS, AND ABILITIES

Patient and having ability to manage critic situations

Understanding of professional cooking.

Understanding and knowledge of safety, sanitation and food handling procedures.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

I have problem solving abilities, be self-motivated and organized.

Commitment to quality service, and food and beverage knowledge.

Creativity and presence of mind in doing the things

HOBBIES

Listening Melodious Music,

Preparing New recipe

Playing Volley ball.

REFERENCE

DECLARATION

I here by declare that the above mentioned details are true to the best of my knowledge and belief.

Place: Bermuda yours sincerely,

Date: solai ponram)

Contact this candidate